Veganification’s Homage to Julia Child and Boeuf Bourguignonne

Every now and then people get the chance to share something personal, talk about that moment in time, which was a true building block to the person they would become. I got to do just that during my June 4th class which paid homage to the woman who inspired this Jersey girl when I was in fact still a young girl. Little did I know then, but boeuf bourguignonne was about to be a ‘thing’ in my life …

The highlights of the class were how to create (and savor for yourself) the mouthwatering, vegan version of the recipe that started it all for Julia Child when Judith Jones, Knopf editor, labored over the recipe and her stove— Boeuf Bourguignon, and life as it was known for Julia, Judith, the world, and this little 6-year-old girl living in West Paterson, New Jersey, was forever changed.

I would like to share some of the pics of that nights class … it was great fun!

Coquilles St. Jacques À La Provencale (*218)King oysters mushrooms swap out for scallops, which are simmered in white wine and herbs, then gratinéed with homemade Swiss cheese. Julia would have served this course with either a chilled rosé or a fine white wine, such as Côtes de Provence.

Boeuf À La Bourguignonne (*315)This is the recipe that sealed the deal for Judith Jones. A deeply-flavored, rich stew made with ‘beef’, simmered gently in a Dutch oven with red wine, pearl onions, ‘bacon, and mushrooms. This veganified version is worth all the effort, especially since it is better made the day before, parked in the frig, and gently reheated the next day. All you need with this is possibly a small salad. And don’t forget some crusty French bread to sop up all the delectable gravy.

Hollandaise (*79-85)Truly a vegan revelation! You will be able to proudly serve this Hollandaise to even the most discerning omnivore. And unlike the traditional Hollandaise, no worries are breakage, this recipe doesn’t curdle or separates. While it’s fabulous served with Vegan Eggs Benedict or over Asparagus, it is equally delightful used as the sauce for a baked casserole – think pasta and veggies.

Pommes de Terre À L’Huile (*541)French potato salad, sans mayo, served with warm, at room temperature, or chilled. I prefer either warm or room temp to bring out the vinaigrette’s herbacious nature.

Marrons Braisés (Braised Chestnuts) (*519)In France, chestnuts are not just a seasonal, holiday dish. These whole chestnuts are braised in a brown stock with port to complement their sweet yet earthy savoriness.

Cerise Amande Rosewater Clafoutis (*655)This positively amazing vegan version of Clafoutis is courtesy of LeAnn Lewis (you can follow LeAnn on Facebook. The classic clafoutis is made with black cherries in an egg base. LeAnn has mastered this vegan version and added essences of rose water and almond to create the perfect clafoutis.

*Page numbers for Julia’s original recipes in the book, “Mastering The Art of French Cooking”, by Julia Child, Louisette Bertholle, and Simone Beck; Alfred A Knopf 2009

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*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda